Ingredients: the amount in the picture x 2

Steps

1.
Boil the spinach, and soak in water to remove bitterness. Then squeeze the extra water out, and cut into 3 cm lengths.

2.
After cutting, bring the bunch together and squeeze out the water again.

3.
Crumble the spinach in a bowl, and add Korean nori seaweed by tearing into small pieces. Add soy sauce, mix in, and it's done.

4.
The dark green adds a nice colour to bentos.

Story Behind this Recipe

Spinach comes in handy when you want colour in bentos. I wanted to create a spinach recipe which wouldn't get soggy but is tasty, so I came up with this recipe which is derived from my usual nori seaweed seasoning recipe.

Helpful Hints

I used normal 1/8 size Korean nori seaweed. Squeeze the water out really well so that it won't get soggy. Adding ground sesame seeds will be good too.